In a large pot, heat olive oil over medium heat. Add finely diced onion, sautéing for about 5 minutes until soft. Stir in minced garlic and cook for another 2 minutes.

Add ground beef to the pot and brown for 6-8 minutes until cooked through. Drain excess fat, then mix in red pepper flakes and dried oregano for 1 minute.

Stir in tomato paste and mix well for 1 minute. Pour in tomato basil pasta sauce and diced tomatoes, add chicken broth, and bring to a boil. Season with salt.

Once boiling, add broken lasagna noodles, stir, then reduce to a simmer. Cover and cook for about 15 minutes or until noodles are tender.

Stir in heavy cream gently, adjusting thickness with more chicken broth. Taste and adjust seasoning.

Ladle soup into bowls, topping with ricotta, mozzarella, parmesan, and chopped basil.